Stephencooks

Anchovy Sage Risotto and Carrot Cake Tower, with Shiraz Jelly

Special equipment required: 1 clean empty Progresso soup can (or something similar) for forming tower components.

Risotto

1 C Arborio rice
1 small onion, chopped fine
3 oz anchovies with some of their oil
2 T capers minced.
4 T fresh sage chopped (reserve a few leaves for garnish)
2 T butter
2 T olive oil
1 C dry white wine (I used Pinot Grigio)
2 C +/- low sodium meat broth (I used lamb)
2 T Parmeggiano Reggiano, shredded
salt, hot sauce to taste

Chop the anchovies, then mash with the side of the knife. Mix the anchovies, sage, capers, 1 tablespoon of the butter and the cheese in a small bowl and set aside. Prepare the risotto according to the procedure in the Master Risotto Recipe, using the above quantities, adding the wine to the broth at the start and mixing in the bowl of additions just before completion. Correct seasoning and allow to cool.

Wine Jelly

1 C + 1/2 C red wine
1/2 C sugar
1 packet unflavored gelatin (1/4 oz)

Mix the cup of wine and sugar in a small saucepan and bring to simmer. Meanwhile, place the other half-cup of wine in a bowl and scatter in the gelatin. Allow to sit for a couple of minutes, then pour in the hot wine-sugar mixture and stir to completely dissolve the gelatin powder. Pour into a flat bottomed container about 5" x 8" (40 square inches). Place on level shelf in refrigerator and chill 'til set (several hours).

Carrot Pancakes

2 medium carrots, peeled and shredded
1 medium onion, sliced thin, slices halved crosswise
2 tsp kalonji (black onion seeds - from Indian market) (optional)
1 tsp ground turmeric
1 tsp ground coriander
2 T Parmeggiano Reggiano, shredded
3/4 C panko flakes
salt, hot sauce to taste
2 eggs

Mix all ingredients well. Correct seasoning. To cook, place a mound of the mix in an oiled skillet over medium heat and flatten it down with a metal spatula to the desired thickness. Cook about 5 or so minutes on a side, until browned. (Note that since the vegetables are uncooked to start you need to avoid browning them too fast or the inside will be uncooked and crunchy.)

Making the Towers

Use the forming ring to form patties from the cooled risotto. Bake them in an oiled dish about 20 minutes at 200º and allow to cool at least 5 minutes before continuing. Meanwhile, use the forming ring to cut disks of the same diameter from the carrot pancakes and the wine jelly.

Place the risotto cake atop the carrot pancake disk, then lay the wine jelly disk over the top. Neatening up the tower with a sharp knife is permitted at this point.  Garnish with a sage leaf and a carrot curl.

Notes:

Serving temp. If the towers are assembled while hot the jelly will melt - which might be nice, but just so you know! I served them slightly warmer than room temperature and I thought that was fine.

Carrot cakes. These were really good on their own and would make a nice side for roast meats, etc.., possibly with some onion marmalade.

Pairing. I served this with marinated lamb chops, the same as the ones I made for the last Paper Chef except that I omitted the shiso from the marinade. The wine, of course, was the remaining Mad Fish, which seemed just right with the chops and risotto.

Final note. I was worried about the combination of the sugar in the jelly and the anchovies in the risotto, but unnecessarily so. It worked, especially with the chops. Think turkey, oyster stuffing, cranberry sauce. Nice counterpoint, no discord. I also worried that the flavor of the wine would be lost in the cooking and/or due to the addition of the sugar. Not a problem, however, it was a little bite of shimmering Shiraz!

And a good time was had by all....!